Black Bean Stuffed Peppers - Recipes

These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal!


Zucchini Burrito Boats are a simple meatless and gluten-free meal packed full of Mexican flavor! BURRITO BOATS! You know, like burrito bowls…but with a different vessel. You saw this coming, didn’t you? I know, I’m so predictable. What can I say? I love a good burrito bowl. And because spaghetti squash isn’t exactly in season …

Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 4 Servings


4 Bell Peppers any color, I used red and green

1 TB butter or olive oil

1/2 cup onion diced

2 cloves garlic minced

1 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic salt

1 15 oz can black beans, drained and rinsed

1/4 cup cilantro chopped

3/4 cup salsa

1 cup cooked rice I used brown rice

1 cup shredded Mexican cheese


• Preheat oven to 350 degrees.

• Remove tops from peppers and scrape out membranes and seeds. Set aside.

• Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.

• Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.

• Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!

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